Required ingredients

1500g crayfish, 200g garlic, a small piece of ginger, half a red pepper, 350g vegetable oil, 30g garlic hot sauce, 350g beer, 4g white sugar, 2g chicken essence, 8g concentrated chicken juice, 2g red Zhejiang vinegar and a proper amount of water starch.

Practice steps

1. First, we prepare1500g of high-quality crayfish, put it in a pot, add clean water and let it stand for 4 hours. The purpose of rest is to let crayfish excrete impurities from their bodies, and then scrub crayfish several times. This step must thoroughly scrub the abdomen and back of crayfish. When we brush, we need to control the lobster tongs first to avoid hurting our hands. Next, the "three cuts and one pull" will begin: the first thing is to cut off the shrimp head, then decompose it and cut off the shrimp head. The purpose of this step is to remove the shrimp sac inside the shrimp head and keep the shrimp yellow at the same time; The second cut is to cut off the eight feet of crayfish. The feet of crayfish are easy to fall off during cooking, which affects the appearance, so it must be removed. After the feet were removed, the shrimp line was pulled out. The third cut, and then cut the shrimp back with scissors, which is more convenient to taste when burning.

2. Next, prepare auxiliary materials. Prepare 200 grams of garlic and chop it for later use. Garlic can't be patted with a knife, otherwise the fragrance is not enough. Chop garlic, put it in a pot, and add some water to clean it several times. The purpose of this step is to reduce the starch in garlic, and also to prevent the bitterness after frying. After the minced garlic is cleaned, filter out the squeezed water with gauze for later use. Prepare a small piece of ginger (about 20g) and cut it into Jiang Mo for later use. Prepare half a red pepper (about 20g) and cut it into granules for later use. The purpose of adding red pepper is to match colors. Friends who like spicy food can also use Xiaomi spicy instead.

3. Next, we start cooking. First, let's heat the pot. When the pan is hot, add 1 tbsp vegetable oil (about 350g). After the oil temperature is 70% hot, add the processed crayfish, and then stir-fry the crayfish with medium-high heat. Stir-fry the crayfish until the tail is completely rolled up, and take it out for use. Then directly put half of the garlic into the pot, stir-fry the garlic with medium and small fire until it is completely fragrant, and add chopped Jiang Mo and chopped red pepper in the middle. After the auxiliary materials are fried, add a proper amount of garlic hot sauce (about 30g) into the pot. After the garlic hot sauce is fried, add the fried crayfish and stir well.

4. Stir well and add a proper amount of beer (about 350g). Add a proper amount of water (about 300g), and after boiling with high fire, turn to low fire to get juice 10 minute. The purpose of this step is to cook crayfish to taste. /kloc-Season after 0/0 minutes. Add 2 tbsps of sugar (about 4g), 1 tbsps of chicken essence (about 2g), appropriate amount of concentrated chicken juice (about 8g) and appropriate amount of red Zhejiang vinegar (about 2g) to the pot, adjust the taste and continue to cook for 2 minutes. After 2 minutes, add the remaining minced garlic and fry in the pan until it is broken. After cutting the minced garlic, add appropriate amount of water starch to thicken it. When the soup thickens, it can be cooked and served.